My name is Yvonne. I have mostly been a homemaker for the last 25 years. With a husband and 5 kids (4 boys and 1 girl) my time has been a lot about food. 3 of the kids has moved out, the 2 youngest (18 and 20) still lives at home. We are swedish but have also lived in Brazil and USA. Almost every morning, year around, I go for a walk in the great outdoors, planning my day.

Traditional Swedish Midsummer lunch

Swedish meatballs, pickled herring, sour cream with chives, egg half with mayo and dill, new potatoes with butter, (Potatoes, not in the LCHF diet, but as a swede there is no way to not eat them at midsummer eve, I had some strawberry cake to!)

I start with the herring at least 24 hours ahead, 2 days is perfect.

This is the recipe my father-in-law gave us, we eat it for christmas too!

Boil :
300 ml vinegar
200 ml sugar
1/2 tsp white pepper

2 tsp black pepper

1bay leaf

5 cloves

Cool

Rinse the herring in cold water and cut in nice pieces.

Peel and slice 1 onion in each color.

Layer herring and onions in a jar and pour the brine with all the spices over.

Keep in the fridge.

This is the herring I buy.

Swedish meatballs.

Ideal these are already done and saved in the freezer weeks before all holidays!

(We actually never eat those in tomato sauce, busy week nights we serve our kids meatballs with pasta and ketchup!)

In a blender mix:

2 eggs

1 onion

1 Tbsp salt

1/2 tsp ground black pepper

add:

1 cup of heavy cream

In a big bowl work together:

1 lb ground pork (20 % fat if you can find that)

1 lb ground beef (at least 10 % fat)

Pour the onion/cream mixture over and work it all together.

(Traditionally they are fried in butter on the stove….very time consuming if you make a lot)

I bake in the oven 500 F / 275 C :

Grease a pan or cookie sheet with butter.

Rinse your hands in cold water and start rolling!

You need to rinse after 5-10 balls again. Put them close together as they shrink.